Ingredients

The following ingredients have 8 Servings
  • 6 ounces (170g) almond paste
  • 2 teaspoons sugar
  • 2 teaspoons flour
  • 3 ounces (85g) butter (salted or unsalted, cubed, at room temperature)
  • 1 large egg (plus one egg white, at room temperature)
  • a few drops almond extract (optional)
  • 1 1/2 teaspoons rum (Calvados, or kirsch)
  • 3 poached pears
  • One pre-baked 9-inch (23 cm) tart shell, at room temperature

Instruction

  • Preheat the oven to 375F (180C). Set the pre-baked tart shell on a baking sheet.
  • In a stand mixer, or by hand, beat the almond paste with the sugar and flour, until smooth. Some almond pastes may be drier than others. If yours is dry, just mix until the almond paste is finely-broken up.
  • Gradually beat in the butter, until smooth, then beat in the egg and the egg white, the almond extract, and the liquor.
  • Spread the almond filling evenly over the tart shell
  • Fan the pears out evenly over the almond filling, then press them in slightly.
  • Bake the tart for about 40 to 45 minutes, or until the almond filling between the pears has browned.
  • Cool slightly before serving, or serve at room temperature. Glaze, as desired.